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1.
Sensory profile and technological characterization of boneless dry-cured ham with lactulose added as a prebiotic.
Asian-Australas J Anim Sci
; 33(2): 339-348, 2020 02 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-31208172
2.
Different levels of selenomethionine on the meat quality and selenium deposition in tissue of finishing pigs.
J Anim Physiol Anim Nutr (Berl)
; 103(6): 1866-1874, 2019 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-31441150
3.
S-nitrosothiols as nitrite alternatives: Effects on residual nitrite, lipid oxidation, volatile profile, and cured color of restructured cooked ham.
Meat Sci
; 209: 109397, 2024 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-38043329
4.
Freezing/thawing as an accelerating process of wet- and dry-aged Nellore beef.
Meat Sci
; 211: 109443, 2024 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-38340686
5.
Technological and sensory characteristics in development of innovative symbiotic boneless dry-cured lamb meat snack.
Meat Sci
; 216: 109578, 2024 Jun 22.
Artículo
en Inglés
| MEDLINE | ID: mdl-38917677
6.
Technological and sensory characteristics of hamburgers made with polyunsaturated gelled emulsions.
Food Sci Technol Int
; : 10820132231205621, 2023 Oct 13.
Artículo
en Inglés
| MEDLINE | ID: mdl-37832137
7.
Assessment of Japanese radish derivatives as nitrite substitute on the physicochemical properties, sensorial profile, and consumer acceptability of restructured cooked hams.
Meat Sci
; 192: 108897, 2022 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-35760025
8.
Effect of freezing/irradiation/thawing processes and subsequent aging on tenderness, color, and oxidative properties of beef.
Meat Sci
; 163: 108078, 2020 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-32044653
9.
Combined effects of gamma irradiation and aging on tenderness and quality of beef from Nellore cattle.
Food Chem
; 313: 126137, 2020 May 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-31927210
10.
Effects of PSE meat and salt concentration on the technological and sensory characteristics of restructured cooked hams.
Meat Sci
; 152: 96-103, 2019 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-30836268
11.
Retail display of beef steaks coated with monolayer and bilayer chitosan-gelatin composites.
Meat Sci
; 152: 20-30, 2019 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-30798154
12.
Supplementation of selenomethionine at different ages and levels on meat quality, tissue deposition, and selenium retention in broiler chickens.
Poult Sci
; 98(5): 2150-2159, 2019 May 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-30590669
13.
The effects of sodium chloride and PSE meat on restructured cured-smoked pork loin quality: A response surface methodology study.
Meat Sci
; 137: 191-200, 2018 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-29197767
14.
Combined effects of gamma radiation doses and sodium nitrite content on the lipid oxidation and color of mortadella.
Food Chem
; 237: 232-239, 2017 Dec 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-28763991
15.
Selection of a chitosan gelatin-based edible coating for color preservation of beef in retail display.
Meat Sci
; 114: 85-94, 2016 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-26745306
16.
Application of a check-all-that-apply question for evaluating and characterizing meat products.
Meat Sci
; 100: 124-33, 2015 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-25460115
17.
Acompanhamento de mudanças na cor de carnes a partir de imagens obtidas de smartphones: uma nova abordagem / Follow-up of changes in meat color from smartphones images: a new approach
Hig. aliment
; 33(288/289): 837-841, abr.-maio 2019. ilus, tab, graf
Artículo
en Portugués
| LILACS, VETINDEX | ID: biblio-1482053
18.
Avaliação de diferentes métodos de cozimento e de cisalhamento na determinação da maciez de lombos suínos de diferentes qualidades / Evaluation of different cooking and shear methods to assess tenderness of pork loins from different qualities
Hig. aliment
; 33(288/289): 905-909, abr.-maio 2019. tab
Artículo
en Portugués
| LILACS, VETINDEX | ID: biblio-1482067
19.
Caracterização tecnológica de aparas de jacaré-do-Pantanal (Caiman yacare Daudin 1802) criados em cativeiro / Technological characterization of Pantanal alligator shavings (Caiman yacare Daudin 1802) raised in captivity
Hig. aliment
; 33(288/289): 993-997, abr.-maio 2019. graf, tab, ilus
Artículo
en Portugués
| LILACS, VETINDEX | ID: biblio-1482085
20.
Comparação dos colorímetros Nix Color Sensor Pro e MINOLTA CM-5 na avaliação da cor da carne bovina descongelada e maturada / Comparison of Nix Color Sensor Pro and MINOLTA CM-5 colorimeters in the evaluation of thawed and aged beef color
Hig. aliment
; 33(288/289): 1012-1016, abr.-maio 2019. tab, ilus
Artículo
en Portugués
| LILACS, VETINDEX | ID: biblio-1482089